Warming compositions and delivery systems therefor

ABSTRACT

The present invention includes compositions for imparting a controlled-release warming sensation to the oral receptor areas of a user. The oral, controlled-release warming compositions include a warming agent and a hydrated or swollen food-grade polymer which forms a matrix with the warming agent. Also included are oral delivery systems for the warming compositions, methods for preparing same, and methods for imparting and sustaining a warming sensation in the mouth and upper portion of the gastrointestinal tract of the user.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a divisional of U.S. application Ser. No. 11/201,370filed Aug. 10, 2005, which claims the benefit of U.S. ProvisionalApplication No. 60/600,649, filed Aug. 11, 2004 and U.S. ProvisionalApplication No. 60/668,670, filed Apr. 6, 2005, the contents all ofwhich are incorporated herein by reference.

FIELD

The present invention includes compositions for imparting acontrolled-release warming sensation to the oral receptor areas of auser, i.e., a mammal. In particular, the oral, controlled-releasewarming compositions of the present invention include a warming agentand a hydrated or swollen food-grade polymer which forms a matrix withthe warming agent. The present invention also relates to oral deliverysystems and methods for preparing same, as well as methods for impartingand sustaining a warming sensation in the mouth, throat and upperportion of the gastrointestinal tract of a user.

BACKGROUND

A variety of compounds which provide a sensation of warmth onapplication are known, and are commonly referred to as “warming agents.”Warming agents are added to a variety of manufactured products,including both topical and ingestible products, to produce a warmingeffect, which is pleasing to the user.

When incorporated into ingestible products, however, such agentstypically exhibit insufficient warming effects. In particular, althoughconventional ingestible products may provide a warming sensation in themouth of the user, this sensation is perceived only briefly and mostoften never reaches the receptors in the throat. In order to extend thewarming sensation into the throat area, higher concentrations of thewarming compounds may be required. This approach often results inundesirable stinging or burning sensation in the mouth.

There is a need, therefore, for new oral warming compositions, whichincorporate warming agents and provide the desired warming sensation notonly in the mouth but also in the throat and upper portion of thegastrointestinal tract of the user. There is also a need for warmingcompositions that extend the length of time that warmth is perceived bythe user. Further, there is a need for delivery systems for such warmingcompositions and methods of preparing same.

SUMMARY

In some embodiments there is an oral, controlled-release warmingcomposition, including: a warming agent; and a hydrated food-gradepolymer which forms a non-particulate matrix with the warming agent.

In some embodiments there is an oral, controlled-release warmingcomposition, including: a warming agent; and a swollen food-gradepolymer which forms a non-particulate matrix with the warming agent.

In some embodiments, an oral, controlled-release warming compositionincludes: a warming agent; a food-grade polymer which forms anon-particulate matrix with the warming agent; and a carrier selectedfrom a wet carrier and a swelling agent.

In some embodiments, an oral, controlled-release warming compositionincludes: a warming agent; and a saccharide which forms anon-particulate matrix with the warming agent.

In some embodiments, an oral warming composition includes a homogenousmatrix of a blend of a hydrated food-grade polymer and a warming agent.

In some embodiments, an oral warming composition includes a warmingagent dispersed in a hydrated food-grade polymer.

In some embodiments, an oral warming composition includes a warmingagent dispersed in a hydrated food-grade polymer blend containing ahydrophilic polymer and a hydrophobic polymer.

In some embodiments, a warming composition includes a warming agent anda hydrated food grade polymer that increases the viscosity of the salivaof a mammal.

In some embodiments, there is a comestible including: an oral warmingcomposition including a warming agent and a hydrated food-grade polymerwhich forms a non-particulate matrix with the warming agent; a flavoragent; and a carrier.

In some embodiments, a lozenge composition includes a glassy polymermatrix having a warming agent dispersed therein.

In some embodiments, a lozenge composition includes a warming agentdispersed in a hydrated food-grade polymer, wherein the polymer containspectin present in an amount sufficient to produce a warming sensation inthe mouth and upper gastrointestinal tract of a mammal extending fromabout 2 seconds to about 30 minutes without imparting a burningsensation thereto.

In some embodiments, a chewing gum composition includes: an oral warmingcomposition including a warming agent and a hydrated food-grade polymerwhich forms a non-particulate matrix with the warming agent; a flavoragent; and a gum base, wherein the food-grade polymer is present in anamount sufficient to produce a warming sensation in the mouth and uppergastrointestinal tract of a mammal extending from about 2 seconds toabout 1 hour.

In some embodiments, there is a method of imparting a warming sensationto oral receptor areas of a mammal, including the steps of: orallyadministering a warming composition including a warming agent and ahydrated food-grade polymer which forms a non-particulate matrix withthe warming agent; and stimulating the oral receptor areas within about2 to about 45 seconds to produce a warming sensation in the mouth andupper gastrointestinal tract of the mammal.

In some embodiments, a method of sustaining a warming sensation in themouth and upper gastrointestinal tract of a mammal includes the stepsof: orally administering a comestible including a warming agent and ahydrated food-grade polymer which forms a non-particulate matrix withthe warming agent; and stimulating oral receptor areas of the mammal toproduce a warming sensation in the mouth and upper gastrointestinaltract, wherein the polymer is present in an amount sufficient to producea warming sensation in the mouth and upper gastrointestinal tractextending from about 2 seconds to about 30 minutes.

In some embodiments, there is a method of preparing a comestible havingcontrolled-release warming properties, including the steps of: heating acarrier with an aqueous solution of a food-grade polymer until thecarrier changes from a crystalline phase to an amorphous or a glassyphase; dispersing a warming agent in the polymer to form anon-particulate matrix; and forming a comestible from the combination ofcomponents in the glassy phase.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a graphical representation of the mouth and tongue warmingintensity of lozenges containing various amounts of pectin.

FIG. 2 is another graphical representation of the mouth and tonguewarming intensity of the lozenges of FIG. 1.

FIG. 3 is a graphical representation of the throat warming intensity ofthe lozenges of FIG. 1.

FIG. 4 is another graphical representation of the throat warmingintensity of the lozenges of FIG. 1.

FIG. 5 is a graphical representation of the mouth and tongue warmingintensity of lozenges containing various amounts of pectin.

FIG. 6 is a graphical representation of the throat warming intensity ofthe lozenges of FIG. 5.

FIG. 7 is another graphical representation of the throat warmingintensity of the lozenges of FIG. 5.

DETAILED DESCRIPTION

As used herein the transitional term “comprising,” (also “comprises,”etc.) which is synonymous with “including,” “containing,” or“characterized by,” is inclusive or open-ended and does not excludeadditional, unrecited elements or method steps, regardless of its use inthe preamble or the body of a claim.

As used herein, the terms “bubble gum” and “chewing gum” are usedinterchangeably and are both meant to include any gum compositions.

The term “food-grade polymer,” as used herein, encompasses any polymerthat is acceptable for use in edible compositions.

Warming Compositions

Embodiments described herein provide an oral, controlled release warmingcomposition that stimulates the oropharyngeal receptor areas of a user.The compositions thereby impart a warming sensation to the mouth, throatand upper gastrointestinal tract of the user. The compositions include awarming agent, and a hydrated or swollen food-grade polymer which formsa matrix with the warming agent.

The term “matrix” refers to a medium whereby the warming agent and thefood-grade polymer are dispersed allowing potential chemical and/orphysical interactions between these two components. For instance,polymers, such as, but not limited to, pectin, interact with warmingagents, both chemically and/or physically to permit sustained, orcontrolled, release of the warming agent from the composition. Thematrix may be non-particulate, such that the warming agent is dispersedin the polymer, in contrast to encapsulation of particulate spheres of awarming agent. For example, in some embodiments the warming agent may beembedded in the polymer. The dispersion of the warming agent in thepolymer may be homogenous, or uniform, or it may be a non-uniformdispersion of components.

With respect to some embodiments, the matrix may be described as a“glassy candy matrix,” or “glassy matrix.” Such terms interchangeablyrefer to the glassy phase of components used to prepare a lozenge orsimilar hard candy product of the present invention. The glassy matrixis a dispersion of the warming agent in the food-grade polymer and acarrier used to make the manufactured product.

The food-grade polymer and warming agent matrix provides for asustained, or controlled release of the warming agent from the warmingcomposition. This extends the warming sensation in both time andlocation. In particular, the warming agent is released at a slower ratethan conventional warming agents, thereby extending the length ofwarming sensation perceived by the user. The warming agent also reachesa greater amount of oral receptor areas innervated by the trigeminalnerves. The polymer matrix enables the warming agent to reach receptorsin not only the mouth but also the throat of the user. Stimulation ofthese oropharyngeal receptor areas provides a warming sensation in boththe mouth and upper portion of the gastrointestinal tract, a result ofthe innervation of the pharynx and perhaps the larynx branches of theglossopharyngeal and vagus nerves. Some individuals may even perceivewarmth down to their stomach, presumably due to high permeability of themucosa and possible differences in the spatial distribution of thefibers they stimulate.

The food-grade polymer, which interacts with the warming agent toprovide control of release into the oral cavity, may be any conventionalpolymer used in edible compositions, which is hydrated or swollen. Insome embodiments of the present invention, a carrier is included, whichmay be a wet carrier or a swelling agent. Wet carriers desirably providea sufficient amount of moisture or liquid to hydrate and/or dissolve thefood-grade polymer. Swelling agents desirably provide a sufficientamount of moisture or liquid to swell the food-grade polymer. Forexample, for simple sugars, such as glucose and sucrose, the wet carrieror swelling agent is present in amounts of about 5% to about 95% byweight of the hydrated or swollen food-grade polymer component. Forlarge polymers, such as pectins and carboxymethyl cellulose, the wetcarrier or swelling agent is present in amounts of about 20% to about99.9% by weight of the hydrated or swollen food-grade polymer component.For pectins, as well as other hydrocolloids and polysaccharides, forexample, the wet carrier may be water present in amounts of about 85% toabout 99.5% by weight of the hydrated food-grade polymer component.Suitable wet carriers or swelling agents include, but are not limitedto, water, organic solvents and plasticizers, such as, for example, lowmelting fats. Desirably, the wet carrier hydrates the polymer to form agel or like semi-solid consistency.

General categories of suitable polymers include, for example,saccharides, proteins, glycoproteins, oligoproteins, fats and waxes.Combinations of polymers also may be employed.

Saccharides include di-saccharides, oligo-saccharides andpolysaccharides. Mono-saccharides, though not polymers, may even be usedin some embodiments. Suitable examples of saccharides include, but arenot limited to: ribose; mannose; galactose; polydextrose; corn syrup;dextrins; honey; carob powder; molasses; date sugar; rice syrup; agavesyrup; fructo-oligosaccharides, such as insulin; starches, both modifiedand natural, and starch fractions including amylose and amylopectin;pectins, such as low and high molecular weight methoxy pectins;alginates, such as sodium and potassium; natural and synthetic gums,such as gum arabic, gellan gum, welan gum, gum tragacanth, xanthan gum,guar gum, and locust bean gum; celluloses, such as carboxymethylcellulose, hydroxypropyl cellulose, hydroxymethyl cellulose,hydroxybutyl carboxymethyl cellulose, hydroxypropylethyl cellulose andmethylethyl cellulose; carrageenans, such as alpha-, gamma-, iota-,kappa- and lambda carrageenans; and combinations thereof.

Useful proteins may be selected from a wide variety of materials.Suitable proteins include, for example: gelatin; caseins and caseinates;whey proteins; soy proteins; wheat proteins; corn proteins; barleyproteins; egg proteins; muscle proteins; proteins from other legumes andtubers; and combinations thereof. Glycoproteins include, for example,chondroitins, glucosaminoglycans and lectins. Glycolipids also may beemployed.

Fats include both saturated and unsaturated fats. Waxes include, forexample, bees wax, carnauba wax, low melting paraffins, shellac,candelilla wax, microcrystalline and synthetic waxes.

Some embodiments of the present invention employ polyvinyl pyrrolidone,polyvinyl alcohol, anionic polymer of methacrylic acid and methacrylate,polyvinyl acetate, polyethylene oxide and/or polyethylene as thefood-grade polymer.

Combinations of food-grade polymers also may be employed in someembodiments. For example, blends of a hydrophilic polymer and ahydrophobic polymer may be employed. Hydrophilic polymers allow for arapid impact of the warming sensation in the oral cavity, whilehydrophobic polymers may provide a more delayed impact but may alsoprovide a longer lasting sensation. Combinations of the two polymers,therefore, may be employed to balance these properties, i.e., achieverapid impact as well as sustained warming sensation. Suitablecombinations include, for example, hydrophilic proteins with hydrophobicwaxes.

Polymer viscosity and molecular weight also may affect the impact of thewarming sensation. In general, the viscosity of the food-grade polymerranges from about 2 cP to about 100,000 cP. For example, the viscosityof pullulan is about 2 cP, the viscosity of carboxymethyl cellulose canreach as high as 20,000 cP, the viscosity of xanthan gum ranges fromabout 10 cP to about 100,000 cP, and the viscosities of pectin and welangum can be as high as thousands cP. Polymer viscosity varies with anumber of properties, such as, concentration in solution, shear rate towhich the polymer solution is subjected as well as its behavior undershear (Newtonian, non-Newtonian, viscoelastic, etc.), temperature andpresence of ions, among others. Lower viscosity polymers generallyprovide relatively shorter impact of the warming sensation, whereaspolymers having higher viscosities provide relatively longer lastingimpact. In accordance therewith, some embodiments of the presentinvention combine low and high viscosity polymers to balance theproperties of the warming composition, including the impact and durationof the warming sensation.

Certain food grade polymers, particularly those described above, canincrease the viscosity of the saliva, thereby increasing the warmingagent's residence time in the oropharyngeal area, in particular in thethroat. In accordance therewith, some embodiments of the presentinvention incorporate food grade polymers that increase the viscosity ofsaliva. Particularly suitable polymers include pectins, alginates,fructo-oligosaccharides, proteins and the like.

Molecular weight of the food-grade polymer may range anywhere from about180 up to several million Daltons for high-molecular weight polymers.Molecular weight of pullulan, for example, ranges from 95,000 up to124,000 (for pullulan P100 and pullulan P1200, respectively). Pectins'molecular weights range from 90,000 Daltons for citrus pectins up to135,000 Daltons for red tomato pectins, or even higher. Proteins'molecular weights can range from few hundreds (simple peptides) up tomillion Daltons (e.g., myosin). High molecular weight polymers,particularly pectin, generally provide slower release of the warmingagent into the oral cavity.

Glass transition temperature is another property that affects therelease of the warming agent. The hydrated food-grade polymers used inembodiments of the present invention generally have a glass transitiontemperature of about −50° C. to about 80° C.

The food-grade polymer may be present in the warming composition inamounts sufficient to extend the warming sensation in the mouth, throatand upper gastrointestinal tract from about two seconds to about thirtyminutes. In some embodiments, the warming sensation may be almostimmediate. In some embodiments, the warming sensation is perceived fromless than about one minute to about ten minutes. More specifically, oralreceptor areas are stimulated by the release of the warming agent withinabout two to forty-five seconds, more specifically, about thirty toforty-five seconds. Within less than one minute, therefore, a warmingsensation is felt in the mouth and upper gastrointestinal area, whichextends for about thirty minutes. The warming sensation may be sustainedfor about one to three minutes, or even longer in some embodiments,after the composition is substantially consumed without imparting aburning sensation. In accordance therewith, the polymer is present inamounts of about 0.05% to about 99% by weight of the warmingcomposition. In some embodiments, the polymer is present in amounts ofabout 1% to about 10% by weight of the composition.

The warming agents may be selected from a wide variety of compoundsknown to provide the sensory signal of warming to the individual user.These compounds offer the perceived sensation of warmth, particularly inthe oral cavity, and often enhance the perception of flavors, sweetenersand other organoleptic components. Useful warming agents include thosehaving at least one allyl vinyl component, which may bind to oralreceptors. Examples of suitable warming agents include, but are notlimited to: vanillyl alcohol n-butylether (TK-1000, supplied by TakasagoPerfumery Company Ltd., Tokyo, Japan); vanillyl alcohol n-propylether;vanillyl alcohol isopropylether; vanillyl alcohol isobutylether;vanillyl alcohol n-aminoether; vanillyl alcohol isoamylether; vanillylalcohol n-hexylether; vanillyl alcohol methylether; vanillyl alcoholethylether; gingerol; shogaol; paradol; zingerone; capsaicin;dihydrocapsaicin; nordihydrocapsaicin; homocapsaicin;homodihydrocapsaicin; ethanol; isopropyl alcohol; iso-amylalcohol;benzyl alcohol; glycerine; chloroform; eugenol; cinnamon oil; cinnamicaldehyde; phosphate derivatives thereof; and combinations thereof.

The warming agent generally may be present in amounts of about 0.1% toabout 96% by weight of the warming composition. In some embodiments, thewarming agent is present in amounts of about 5% to about 25% by weightof the composition.

In some embodiments of the present invention, the warming agent may bedispersed in pectin to form the non-particulate matrix. In suchembodiments, pectin may be present in amounts of about 0.05% to about99% by weight, more desirably about 0.05% to about 10% by weight. Thewarming agent may be present in amounts of about 0.005% to about 96% byweight, more desirably about 0.005% to about 10% by weight.

In some particular embodiments, the warming composition may include awarming agent present in amounts of about 0.1% to about 99.9% by weightof the composition and a hydrated pectin matrix present in amounts ofabout 0.1% to about 99.9% by weight of the composition.

In some embodiments, the warming composition may include a mixture of awarming agent and carrier (alcohol, oil and/or aqueous solvents) presentin amounts of about 0.1% to about 99.9% by weight of the composition anda hydrated food-grade polymer present in amounts of about 0.1% to about99.9% by weight of the composition.

In some embodiments, the warming composition may include optionaladditives such as flavor agents (flavors, flavorings), sweetening agents(sweeteners), coloring agents (colorants, colorings), enhancementcomponents, and the like, and mixtures thereof.

Enhancement components may be added to enhance the perception of warmthto the user. The addition of enhancement components allows the warmingagent to be present at lower levels without compromising the intensityof warmth. Such components include, for example, ionic enhancementcomponents and/or physiological cooling agents. Ionic enhancementcomponents include mineral cations, such as, magnesium, sodium, calcium,potassium, aluminum; phosphorous and combinations thereof. The ionicenhancement component functions by changing the ionic concentration ofthe user's saliva and subsequently enhancing diffusion through themucosal membranes. Because oral receptors are highly ion sensitive, themessage of warmth is delivered to the brain more rapidly than in theabsence of such ionic components.

Physiological cooling agents also may enhance the sensation of warmthperceived by the user. A variety of well-known cooling agents may beemployed. For example, among the useful cooling agents are includedmenthol, xylitol, erythritol, menthane, menthone, menthyl acetate,menthyl salicylate, N,2,3-trimethyl-2-isopropyl butanamide (WS-23),N-ethyl-p-menthane-3-carboxamide (WS-3), menthyl succinate,3,1-menthoxypropane 1,2-diol and glutarate esters, among others, andcombinations thereof. These and other suitable cooling agents arefurther described in the following U.S. patents, all of which areincorporated in their entirety by reference hereto: U.S. Pat. Nos.4,230,688 and 4,032,661 to Rowsell et al.; 4,459,425 to Amano et al.;4,136,163 to Watson et al.; and 5,266,592 to Grub et al.

Delivery Systems

Some embodiments of the present invention provide delivery systems forthe oral warming compositions described above. The delivery systems(also referred to as “comestibles”) generally encompass any edible orconsumable compositions, such as foods and beverages. More particularly,the comestible may be selected from forms such as, but not limited to,hard candy, soft candy, cotton candy, pressed tablets, chewing gum,film, lozenges, center-filled confectioneries, such as gel or liquidfilled confectioneries in any shape, liquid beverages, powderedbeverages, and the like. Such comestibles include an oral warmingcomposition, a flavor agent and a carrier.

As described in detail above, the oral warming composition includes awarming agent and a hydrated or swollen food-grade polymer which forms amatrix therewith. The food-grade polymer may be selected from thosedescribed above. In general, the food-grade polymer is present inamounts of about 0.01% up to 98% by weight of the comestible. In someembodiments, the polymer is present in amounts of about 0.2% to about0.4% by weight. It may be desirable to vary the amount of polymerdepending on the comestible form being prepared.

As described above, the glass transition temperature of the hydratedfood-grade polymer ranges from about −50° C. to about 80° C.

The oral warming composition also includes a warming agent, as describedabove. The warming agent generally is present in amounts of about 0.001%to about 10% by weight of the comestible. In some embodiments, thewarming agent is present in amounts of about 0.4% to about 0.6% byweight. Depending upon the type of comestible being prepared, it may bedesirable to vary the amount of warming agent incorporated therein ascertain forms are consumed more rapidly than others.

The carrier component may be selected from a variety of well-knowncarriers in the art. Selection of suitable carriers depends upon thetype of comestible being prepared.

For example, some embodiments are directed to a comestible in the formof a lozenge or candy, also commonly referred to as confectioneries. Thecarrier in confectionery compositions may include bulk sweeteners suchas sugars, sugarless bulk sweeteners, or the like, or mixtures thereof.Bulk sweeteners generally are present in amounts of about 0.05% to about99% by weight of the composition.

Suitable sugar sweeteners generally include mono-saccharides,di-saccharides and poly-saccharides such as but not limited to, sucrose(sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose,galactose, fructose (levulose), invert sugar, fructo oligo saccharidesyrups, partially hydrolyzed starch, corn syrup solids and mixturesthereof.

Suitable sugarless bulk sweeteners include sugar alcohols (or polyols)such as, but not limited to, sorbitol, xylitol, mannitol, galactitol,maltitol, hydrogenated isomaltulose (ISOMALT), lactitol, erythrytol,hydrogenated starch hydrolysate, stevia and mixtures thereof.

Suitable hydrogenated starch hydrolysates include those disclosed inU.S. Pat. Nos. 25,959, 3,356,811, 4,279,931 and various hydrogenatedglucose syrups and/or powders which contain sorbitol, hydrogenateddisaccharides, hydrogenated higher polysaccharides, or mixtures thereof.Hydrogenated starch hydrolysates are primarily prepared by thecontrolled catalytic hydrogenation of corn syrups. The resultinghydrogenated starch hydrolysates are mixtures of monomeric, dimeric, andpolymeric saccharides. The ratios of these different saccharides givedifferent hydrogenated starch hydrolysates different properties.Mixtures of hydrogenated starch hydrolysates, such as LYCASIN, acommercially available product manufactured by Roquette Freres ofFrance, and HYSTAR, a commercially available product manufactured byLonza, Inc., of Fairlawn, N.J., are also useful.

In some embodiments, high-intensity sweeteners also may be included inthe confectionery compositions. Without being limited to particularsweeteners, representative categories and examples include:

(a) water-soluble sweetening agents such as dihydrochalcones, monellin,steviosides, glycyrrhizin, dihydroflavenol, and sugar alcohols such assorbitol, mannitol, maltitol, and L-aminodicarboxylic acid aminoalkenoicacid ester amides, such as those disclosed in U.S. Pat. No. 4,619,834,which disclosure is incorporated herein by reference, and mixturesthereof;

(b) water-soluble artificial sweeteners such as soluble saccharin salts,i.e., sodium or calcium saccharin salts, cyclamate salts, the sodium,ammonium or calcium salt of3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassiumsalt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide(Acesulfame-K), the free acid form of saccharin, and mixtures thereof;

(c) dipeptide based sweeteners, such as L-aspartic acid derivedsweeteners, such as L-aspartyl-L-phenylalanine methyl ester (Aspartame)and materials described in U.S. Pat. No. 3,492,131,L-alphaaspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamidehydrate (Alitame), N—[N-(3,3-dimethylbutyl)-L-aspartyl]-L-phenylalanine1-methyl ester (Neotame), methyl esters of L-aspartyl-L-phenylglycerineand L-aspartyl-L-2,5-dihydrophenyl-glycine,L-aspartyl-2,5-dihydro-L-phenylalanine;L-aspartyl-L-(1-cyclohexen)-alanine, and mixtures thereof;

(d) water-soluble sweeteners derived from naturally occurringwater-soluble sweeteners, such as chlorinated derivatives of ordinarysugar (sucrose), e.g., chlorodeoxysugar derivatives such as derivativesof chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example,under the product designation of Sucralose; examples ofchlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include butare not limited to: 1-chloro-1′-deoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or4-chloro-4-deoxygalactosucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside,or 4,1′-dichloro-4,1′-dideoxygalactosucrose; 1′,6′-dichloro1′,6′-dideoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside,or 4,6,6′-trichloro-4,6,6′-trideoxygalactosucrose;6,1′,6′-trichloro-6,1′,6′-trideoxysucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,6,1′,6′-tetrachloro4,6,1′,6′-tetradeoxygalacto-sucrose; and4,6,1′,6′-tetradeoxy-sucrose, and mixtures thereof;

(e) protein based sweeteners such as thaumaoccous danielli (Thaumatin Iand II); and

(f) the naturally occurring sweetener monatin(2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric acid) and itsderivatives.

The intense sweetening agents may be used in many distinct physicalforms well-known in the art to provide an initial burst of sweetnessand/or a prolonged sensation of sweetness. Without being limitedthereto, such physical forms include free forms, such as spray dried,powdered, beaded forms, encapsulated forms, and mixtures thereof.

In general, an effective amount of intense sweetener may be utilized toprovide the level of sweetness desired, and this amount may vary withthe sweetener selected. The intense sweetener may be present in amountsfrom about 0.001% to about 3%, by weight of the lozenge or candycomposition, depending upon the sweetener or combination of sweetenersused. The exact range of amounts for each type of sweetener may beselected by those skilled in the art.

The confectionery composition also includes a flavor agent. Flavoragents which may be used include those flavors known to the skilledartisan, such as natural and artificial flavors. These flavorings may bechosen from synthetic flavor oils and flavoring aromatics and/or oils,oleoresins and extracts derived from plants, leaves, flowers, fruits,and so forth, and combinations thereof. Nonlimiting representativeflavor oils include spearmint oil, cinnamon oil, oil of wintergreen(methyl salicylate), peppermint oil, clove oil, bay oil, anise oil,eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oilof sage, mace, oil of bitter almonds, and cassia oil. Also usefulflavorings are artificial, natural and synthetic fruit flavors such asvanilla, and citrus oils including lemon, orange, lime, grapefruit, andfruit essences including apple, pear, peach, grape, strawberry,raspberry, cherry, plum, pineapple, apricot and so forth. Theseflavoring agents may be used in liquid or solid form and may be usedindividually or in admixture. Commonly used flavors include mints suchas peppermint, menthol, spearmint, artificial vanilla, cinnamonderivatives, and various fruit flavors, whether employed individually orin admixture.

Other useful flavorings include aldehydes and esters such as cinnamylacetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate,eugenyl formate, p-methylamisol, and so forth may be used. Generally anyflavoring or food additive such as those described in Chemicals Used inFood Processing, publication 1274, pages 63-258, by the National Academyof Sciences, may be used. This publication is incorporated herein byreference.

Further examples of aldehyde flavorings include but are not limited toacetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde(licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e.,alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime),decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope,i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amylcinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese),valeraldehyde (butter, cheese), citronellal (modifies, many types),decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9(citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde(berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde(cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal,i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and2-dodecenal (citrus, mandarin), cherry, grape, strawberry shortcake, andmixtures thereof.

In some embodiments, the flavor agent may be employed in either liquidform and/or dried form. When employed in the latter form, suitabledrying means such as spray drying the oil may be used. Alternatively,the flavor agent may be absorbed onto water soluble materials, such ascellulose, starch, sugar, maltodextrin, gum arabic and so forth or maybe encapsulated. The actual techniques for preparing such dried formsare well-known.

In some embodiments, the flavor agents may be used in many distinctphysical forms well-known in the art to provide an initial burst offlavor and/or a prolonged sensation of flavor. Without being limitedthereto, such physical forms include free forms, such as spray dried,powdered, beaded forms, encapsulated forms, and mixtures thereof.

The amount of flavor agent employed herein may be a matter of preferencesubject to such factors as the type of final comestible, such as alozenge, candy composition or chewing gum composition; the individualflavor; the carrier employed; and the strength of flavor desired. Thus,the amount of flavoring may be varied in order to obtain the resultdesired in the final product and such variations are within thecapabilities of those skilled in the art without the need for undueexperimentation. In lozenge or candy compositions, the flavor agent isgenerally present in amounts from about 0.02% to about 5%, and morespecifically from about 0.1% to about 2%, and even more specifically,from about 0.8% to about 1.8%, by weight of the composition.

A variety of traditional ingredients also may be included in theconfectionery compositions in effective amounts such as coloring agents,antioxidants, preservatives, and the like. Coloring agents may be usedin amounts effective to produce the desired color. The coloring agentsmay include pigments which may be incorporated in amounts up to about6%, by weight of the composition. For example, titanium dioxide may beincorporated in amounts up to about 2%, and preferably less than about1%, by weight of the composition. The colorants may also include naturalfood colors and dyes suitable for food, drug and cosmetic applications.These colorants are known as F.D.& C. dyes and lakes. The materialsacceptable for the foregoing uses are preferably water-soluble.Illustrative nonlimiting examples include the indigoid dye known asF.D.& C. Blue No. 2, which is the disodium salt of5,5-indigotindisulfonic acid. Similarly, the dye known as F.D.& C. GreenNo. 1 comprises a triphenylmethane dye and is the monosodium salt of4-[4-(N-ethyl-p-sulfoniumbenzylamino)diphenylmethylene]-[1-(N-ethyl-N-p-sulfoniumbenzyl)-delta-2,5-cyclohexadieneimine].A full recitation of all F.D.& C. colorants and their correspondingchemical structures may be found in the Kirk-Othmer Encyclopedia ofChemical Technology, 3rd Edition, in volume 5 at pages 857-884, whichtext is incorporated herein by reference.

Other conventional additives known to one having ordinary skill in theart also may be used in the confectionery compositions.

Enhancement components, as described above, also may be included in theconfectionery compositions. Addition of an enhancement component, suchas an ionic enhancer or a physiological cooling agent, allows for lowerlevels of warming agents to be included in the compositions withoutcompromising the intensity of the warming sensation. For example, someconfectionery embodiments include about 0.01% to about 1% warming agentby weight, accompanied by an enhancement component.

In some embodiments, and particularly in confectionery compositions, thefood-grade polymer employed is desirably pectin. Pectins arewater-soluble polysaccharides conventionally used in a variety of foodproducts as gelling agents. It has been discovered that high molecularweight pectins, for example about 9,000 Daltons to about 160,000Daltons, are highly effective in sustaining the release of warmingagents in the oral cavity.

Accordingly, pectin may be incorporated in the confectionery compositionin amounts sufficient to extend the release of the warming agent suchthat a warming sensation is perceived by the user within about twoseconds to about thirty minutes. In general, a lozenge or candy issubstantially consumed by the user within about fifteen minutes.Lozenges and candies, however, may be adapted to be small or larger toalter consumption times. During consumption, the user perceives awarming sensation in the mouth, throat and upper gastrointestinal tractwithin about 2-45 seconds. The user may continue to perceive thiswarming sensation for up to about four minutes, or even longer, e.g., upto about fifteen minutes, after the confectionery is substantiallyconsumed, i.e., aftertaste sensation.

To achieve such controlled release of the warming agent, pectin may beincorporated into some confectionery embodiments in amounts of about0.2% to about 0.4% by weight. Using amounts of pectin less than about0.2% by weight, e.g. about 0.1%, or greater than about 0.4% by weight,also may have the effect of sustaining release of the warming agent,however such amounts tend not to extend the aftertaste sensation aseffectively. For example, as seen in FIGS. 1-7, use of pectin in therange of about 0.2% to about 0.4% by weight, particularly about 0.3% byweight, extends the aftertaste sensation for at least one to threeminutes after the confectionery composition is substantially consumed.

In particular, FIGS. 1 and 2 display the intensity of warming sensationfelt in the mouth of the user upon consuming lozenges of the presentinvention incorporating various levels of pectin (about 0.1%, 0.2% and0.3% by weight), whereas FIGS. 3 and 4 show the intensity felt in thethroat. As seen in these figures, about 0.2% and about 0.3% pectin byweight effectively extend the warming sensation in the mouth and throatthroughout the six minutes of consumption, as well as about one to threeminutes thereafter. Although pectin levels of about 0.1% by weightextend the warming sensation throughout consumption, the aftertaste islimited in duration as compared to the higher levels of pectin.

FIGS. 5-7 display the intensity of warming sensation of differentamounts of pectin (about 0.2%, 0.3% and 0.4% by weight). FIG. 5 displaysthe intensity perceived in the mouth, whereas FIGS. 6 and 7 show theintensity in the throat, each at the varying levels of pectin. Thesefigures show that about 0.2%, 0.3% and 0.4% by weight pectin effectivelyextend the warming sensation in the mouth and throat throughout the sixminutes of consumption, as well as about one to three minutesthereafter. Even higher levels of pectin may be used. Therefore, rangesof about 0.2% to about 0.4% by weight establish a balance betweenproperties, providing control of release without burning irritation.

In some embodiments, particularly lozenges or hard candies, the warmingagent, which is dispersed in a glassy polymer matrix, may be present inthe composition in amounts of about 0.001% to about 10% by weight of thecomposition, more desirably about 0.001% to about 5% by weight. Amountsgreater than about 5% by weight may cause a burning sensation orirritation to the user, unless ameliorated by other components.

The present invention also is directed to methods of preparingconfectionery compositions. Such confections may be prepared usingconventional apparatus such as fire cookers, cooking extruders, and/orvacuum cookers.

In accordance with the present invention, the carrier (e.g., bulksweetener) and a solvent (e.g., water), are combined in a mixing vesselto form a slurry. The slurry is heated to about 70° C. to 120° C. todissolve any sweetener crystals or particles and form an aqueoussolution. Once dissolved, heat and optionally vacuum are applied to cookthe batch and boil off water until a residual moisture of less thanabout 4% is achieved. For example, batch cookers may be employed. Thebatch changes from a crystalline to an amorphous, or glassy, phase. Thewarming composition and flavor agents are then admixed in the batch bymechanical mixing operations, along with any other optional additives,such as coloring agents. The batch is then cooled to about 50° C. to 10°C. to attain a semi-solid or plastic-like consistency.

The optimum mixing required to uniformly mix the warming compositions,flavors, colorants and other additives into the batch duringmanufacturing of hard confectionery is determined by the time needed toobtain a uniform distribution of the materials. Normally, mixing timesof from one to ten minutes have been found to be acceptable.

Once the candy mass has been properly tempered, it may be cut intoworkable portions or formed into desired shapes having the correctweight and dimensions. A variety of forming techniques may be utilizeddepending upon the shape and size of the final product desired. Once thedesired shapes are formed, cool air is applied to allow the comestiblesto set uniformly, after which they are wrapped and packaged.

The apparatus useful in accordance with the present invention comprisescooking and mixing apparatus well known in the confectionerymanufacturing arts, and selection of the specific apparatus will beapparent to one skilled in the art.

Some other embodiments of the present invention include chewing gumcompositions. The carrier in chewing gum compositions may include a gumbase and other optional components. The gum base may include anycomponent known in the chewing gum art. For example, the gum base mayinclude elastomers, bulking agents, waxes, elastomer solvents,emulsifiers, plasticizers, fillers and mixtures thereof.

The elastomers (rubbers) employed in the gum base will vary greatlydepending upon various factors such as the type of gum base desired, theconsistency of gum composition desired and the other components used inthe composition to make the final chewing gum product. The elastomer maybe any water-insoluble polymer known in the art, and includes those gumpolymers utilized for chewing gums and bubble gums. Illustrativeexamples of suitable polymers in gum bases include both natural andsynthetic elastomers. For example, those polymers which are suitable ingum base compositions include, without limitation, natural substances(of vegetable origin) such as chicle, natural rubber, crown gum,nispero, rosidinha, jelutong, perillo, niger gutta, tunu, balata,guttapercha, lechi capsi, sorva, gutta kay, and the like, and mixturesthereof. Examples of synthetic elastomers include, without limitation,styrene-butadiene copolymers (SBR), polyisobutylene,isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate and thelike, and mixtures thereof.

The amount of elastomer employed in the gum base may vary depending uponvarious factors such as the type of gum base used, the consistency ofthe gum composition desired and the other components used in thecomposition to make the final chewing gum product. In general, theelastomer will be present in the gum base in an amount from about 10% toabout 60% by weight, desirably from about 35% to about 40% by weight.

In some embodiments, the gum base may include wax. It softens thepolymeric elastomer mixture and improves the elasticity of the gum base.When present, the waxes employed will have a melting point below about60° C., and preferably between about 45° C. and about 55° C. The lowmelting wax may be a paraffin wax. The wax may be present in the gumbase in an amount from about 6% to about 10%, and preferably from about7% to about 9.5%, by weight of the gum base.

In addition to the low melting point waxes, waxes having a highermelting point may be used in the gum base in amounts up to about 5%, byweight of the gum base. Such high melting waxes include beeswax,vegetable wax, candelilla wax, carnuba wax, most petroleum waxes, andthe like, and mixtures thereof.

In addition to the components set out above, the gum base may include avariety of other ingredients, such as components selected from elastomersolvents, emulsifiers, plasticizers, fillers, and mixtures thereof.

The gum base may contain elastomer solvents to aid in softening theelastomer component. Such elastomer solvents may include those elastomersolvents known in the art, for example, terpinene resins such aspolymers of alpha-pinene or beta-pinene, methyl, glycerol andpentaerythritol esters of rosins and modified rosins and gums such ashydrogenated, dimerized and polymerized rosins, and mixtures thereof.Examples of elastomer solvents suitable for use herein may include thepentaerythritol ester of partially hydrogenated wood and gum rosin, thepentaerythritol ester of wood and gum rosin, the glycerol ester of woodrosin, the glycerol ester of partially dimerized wood and gum rosin, theglycerol ester of polymerized wood and gum rosin, the glycerol ester oftall oil rosin, the glycerol ester of wood and gum rosin and thepartially hydrogenated wood and gum rosin and the partially hydrogenatedmethyl ester of wood and rosin, and the like, and mixtures thereof. Theelastomer solvent may be employed in the gum base in amounts from about2% to about 15%, and preferably from about 7% to about 11%, by weight ofthe gum base.

The gum base may also include emulsifiers which aid in dispersing theimmiscible components into a single stable system. The emulsifiersuseful in this invention include glyceryl monostearate, lecithin, fattyacid monoglycerides, diglycerides, propylene glycol monostearate, andthe like, and mixtures thereof. The emulsifier may be employed inamounts from about 2% to about 15%, and more specifically, from about 7%to about 11%, by weight of the gum base.

The gum base may also include plasticizers or softeners to provide avariety of desirable textures and consistency properties. Because of thelow molecular weight of these ingredients, the plasticizers andsofteners are able to penetrate the fundamental structure of the gumbase making it plastic and less viscous. Useful plasticizers andsofteners include lanolin, palmitic acid, oleic acid, stearic acid,sodium stearate, potassium stearate, glyceryl triacetate, glyceryllecithin, glyceryl monostearate, propylene glycol monostearate,acetylated monoglyceride, glycerine, and the like, and mixtures thereof.Waxes, for example, natural and synthetic waxes, hydrogenated vegetableoils, petroleum waxes such as polyurethane waxes, polyethylene waxes,paraffin waxes, microcrystalline waxes, fatty waxes, sorbitanmonostearate, tallow, propylene glycol, mixtures thereof, and the like,may also be incorporated into the gum base. The plasticizers andsofteners are generally employed in the gum base in amounts up to about20% by weight of the gum base, and more specifically in amounts fromabout 9% to about 17%, by weight of the gum base.

Plasticizers also include hydrogenated vegetable oils, such as soybeanoil and cottonseed oils, which may be employed alone or in combination.These plasticizers provide the gum base with good texture and soft chewcharacteristics. These plasticizers and softeners are generally employedin amounts from about 5% to about 14%, and more specifically in amountsfrom about 5% to about 13.5%, by weight of the gum base.

Anhydrous glycerin may also be employed as a softening agent, such asthe commercially available United States Pharmacopeia (USP) grade.Glycerin is a syrupy liquid with a sweet warm taste and has a sweetnessof about 60% of that of cane sugar. Because glycerin is hygroscopic, theanhydrous glycerin may be maintained under anhydrous conditionsthroughout the preparation of the chewing gum composition.

In some embodiments, the gum base of this invention may also includeeffective amounts of bulking agents such as mineral adjuvants which mayserve as fillers and textural agents. Useful mineral adjuvants includecalcium carbonate, magnesium carbonate, alumina, aluminum hydroxide,aluminum silicate, talc, tricalcium phosphate, dicalcium phosphate,calcium sulfate and the like, and mixtures thereof. These fillers oradjuvants may be used in the gum base compositions in various amounts.Preferably the amount of filler, when used, will be present in an amountfrom about 15% to about 40%, and desirably from about 20% to about 30%,by weight of the gum base.

A variety of traditional ingredients may be optionally included in thegum base in effective amounts such as flavor agents and coloring agentsdescribed above, antioxidants, preservatives, and the like. For example,titanium dioxide and other dyes suitable for food, drug and cosmeticapplications, known as F. D. & C. dyes, may be utilized. An anti-oxidantsuch as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA),propyl gallate, vitamin E and mixtures thereof, may also be included.Other conventional chewing gum additives known to one having ordinaryskill in the chewing gum art may also be used in the gum base.

The chewing gum compositions may include amounts of conventionaladditives selected from the group consisting of sweetening agents,plasticizers, softeners, emulsifiers, waxes, fillers, bulking agents(carriers, extenders, bulk sweeteners), mineral adjuvants, flavor agentsand coloring agents discussed above, antioxidants, acidulants,thickeners, medicaments, and the like, and mixtures thereof. Some ofthese additives may serve more than one purpose. For example, insugarless gum compositions, a sweetener, such as maltitol or other sugaralcohol, may also function as a bulking agent.

Bulk sweeteners, as described above, generally are present in amounts ofabout 5% to about 95% by weight of the chewing gum composition.

The plasticizers, softening agents, mineral adjuvants, waxes andantioxidants discussed above, as being suitable for use in the gum base,may also be used in the chewing gum composition. Examples of otherconventional additives which may be used include emulsifiers, such aslecithin and glyceryl monostearate, thickeners, used alone or incombination with other softeners, such as methyl cellulose, alginates,carrageenan, xanthan gum, gelatin, carob, tragacanth, locust bean, andcarboxy methyl cellulose, acidulants such as malic acid, adipic acid,citric acid, tartaric acid, fumaric acid, and mixtures thereof, andfillers, such as those discussed above under the category of mineraladjuvants.

Other conventional gum additives known to one having ordinary skill inthe chewing gum art also may be used in the chewing gum compositions.

The warming agents may be present in the chewing gum compositions inamounts of about 0.001% to about 10% by weight of the composition. Inparticular, it may be desirable to use higher amounts of warming agentin chewing gums, i.e., upwards of about 10%, as compared to lozenges,hard candy and the like, as less than all of the warming agent isreleased from the gum during chew. To achieve a sufficient warmingsensation, therefore, higher amounts may be incorporated therein. Inaddition, the warming sensation will last longer in chewing gums due tothe length of chew time, i.e., up to about one hour.

Methods of making chewing gum are not discussed in detail herein as theyare well known to one having ordinary skill in the chewing gum art. Forgeneral chewing gum preparation processes see U.S. Pat. Nos. 4,271,197to Hopkins et al, 4,352,822 to Cherukuri et al and 4,497,832 toCherukuri et al, each of which is incorporated herein by reference inits entirety.

Methods of preparing other comestible products, including soft candy,cotton candy, pressed tablets, film, liquid and powdered beverages, andthe like also are well known to those having ordinary skill in the artand need not be discussed in detail herein.

The features and advantages of the present invention are more fullyshown by the following examples which are provided for purposes ofillustration, and are not to be construed as limiting the invention inany way.

EXAMPLES Example 1

TABLE 1 Soft/Chewy Candy Formula Component % by weight Sugar, corn syrupand water 85 Gel base (gelatin +/− pectin) 5 and water Citric acid 0.19Malic acid 0.2 Color solution 0.107 Flavor 0.25 Warming agent 0.3 Fat8.25 Pulverized sugar 0.711

A soft, chewy candy was prepared according to the formulation in Table 1above.

The candy composition was prepared by first forming the gel base byadding gelatin, with or without pectin, to warm water and then mixing.The gel base was then combined with the citric and malic acids and colorsolution and mixed in a Hobart mixer.

The sugar and corn syrup mixture was heated to about 130° C. and addedto the gel base and other components in the Hobart mixer. Thecombination was mixed at speed three for thirty seconds and then mixedat speed two for five minutes.

The fat was heated until it melted and then combined with the flavor andwarming agent to form a premix. The Hobart mixer speed then was reducedto one and the melted fat, flavor and warming agent premix was addedthereto.

The mixer speed was changed to three for thirty seconds, then speed twofor three minutes, and then speed one at which point the pulverizedsugar was added. The batch was again mixed for two minutes and thenpoured onto a cooling table. The batch was folded until cool, sampledand hand-pulled for one and a half minutes. The batch was poured intomolds and subsequently grained and cut into the desired weight and sizepieces.

Example 2

TABLE 2 Breath Film % by weight Component (wet basis) Sweetener blend(xylitol, 2.81 Ace-sulfame K, sucralose) Water 66.32 Color solution 2.00(FD&C Yellow #6) Hydrocolloid blend (sodium 17.47 alginate, pectin,modified starch) Flavor 7.76 Warming agent 0.40 Plasticizer 3.23

A breath film was prepared according to the formulation in Table 2above.

The film was prepared by first dissolving the sweeteners (xylitol,Ace-sulfame K and sucralose) and color in water. The hydrocolloids wereadded and dispersed in the solution. A high shear mixer was used, asnecessary, to remove lumps. The hydrocolloids were allowed to hydratefor one and a half hours, after which the plasticizer (glycerine),warming agent and flavor were added. The batch was mixed and allowed torest for fifteen to thirty minutes.

Subsequently, the film was cast on a hot plate at 74° C. In particular,a water bath was placed on the hot plate, and the film was cast onto astainless steel plate that was placed above the water bath. If thetemperature of the hot plate becomes too high, i.e., boiling water, thefilm fuses to the plate causing difficulties in removal. Once dried, thefilm was peeled from the plate and after equilibration (abouttwenty-four hours) strips were cut.

Example 3

TABLE 3 Beverage Component Weight in g High fructose corn syrup-55 160(77 deg Brix) Citric acid, anhydrous 2.5 Warming agent and flavor 0.5Water 837

A liquid beverage may be prepared according to the formulation in Table3 above.

The beverage composition may be prepared by combining the above-listedingredients, stirring to mix and pasteurizing at about 190° F. for abouttwo minutes.

Example 4

TABLE 4 Hard Boiled Candy with Pectin Component % by weight Candy Base(sugar, glucose 85.05 syrup 42DE and water) Color solution 0.40 Pectinsolution (8% pectin 13.75 powder, potassium citrate, water) Flavor 0.19Warming agent 0.60

A hard candy was prepared according to the formulation in Table 4 above.

Pectin and potassium citrates were dispersed in hot water (70° C.) withvigorous mixing to prepare the pectin solution. The candy compositionwas prepared by dissolving the sugar/glucose syrup in water and cookingat 146° C. The pectin solution and color were added to the cooked sugarmass. The batch was placed on a cooling table where flavor, warmingagent and acids were added. The batch was kneaded. Roll candies weredropped into the desired weight and size pieces.

Example 5

TABLE 5 Hard Boiled Candy with Carboxymethyl Cellulose (CMC) Component %by weight Candy Base (sugar, glucose 83.62 syrup 42DE and water) Colorsolution 0.40 CMC solution in water 15.21 (0.025% water) Flavor 0.17Warming agent 0.60

A hard candy was prepared according to the formulation in Table 5 above.

CMC was dispersed in hot water (70° C.) and mixed using a high shearmixer. The candy composition was prepared by dissolving thesugar/glucose syrup in water and cooking at 146° C. The CMC solution andcolor were added to the cooked sugar mass. The batch was placed on acooling table where flavor, warming agent and acids were added. Thebatch was kneaded. Roll candies were dropped into the desired weight andsize pieces.

Example 6

TABLE 6 Hard Boiled Candy with Sodium Alginates Component % by weightCandy Base (sugar, glucose 85.05 syrup 42DE and water) Color solution0.40 Alginate solution in 13.95 water (5%) Flavor 0.17 Warming agent0.60

A hard candy was prepared according to the formulation in Table 6 above.

Sodium alginate powder was dispersed in hot water (70° C.) with vigorousmixing. The candy composition was prepared by dissolving thesugar/glucose syrup in water and cooking at 146° C. The alginatesolution and color were added to the cooked sugar mass. The batch wasplaced on a cooling table where flavor, warming agent and acids wereadded. The batch was kneaded. Roll candies were dropped into the desiredweight and size pieces.

While there have been described what are presently believed to be thepreferred embodiments of the invention, those skilled in the art willrealize that changes and modifications may be made thereto withoutdeparting from the spirit of the invention, and it is intended toinclude all such changes and modifications as fall within the true scopeof the invention.

1. A chewing gum composition comprising: a) a warming agent; b) afood-grade polymer which forms a non-particulate matrix with saidwarming agent; and c) a carrier; wherein said food-grade polymercomprises pectin and said pectin is present in an amount of 0.2 to 0.4%by weight of said chewing gum composition.
 2. The chewing gumcomposition of claim 1, wherein said food-grade polymer is present in anamount sufficient to produce a sensation in the mouth and uppergastrointestinal tract of a mammal extending from about 2 seconds toabout 1 hour.
 3. The chewing gum composition of claim 1, wherein saidfood-grade polymer comprises a swollen food-grade polymer.
 4. Thechewing gum composition of claim 1, further comprising a flavor in anamount of about 0.2 to about 5% by weight of said chewing gumcomposition.
 5. The chewing gum composition of claim 1, wherein saidcarrier is a gum base.
 6. The chewing gum composition of claim 1,wherein said warming agent is present in an amount of about 0.001% toabout 10% by weight of said chewing gum composition.
 7. The chewing gumcomposition of claim 6, wherein said warming agent is present in anamount of about 0.001% to about 5% by weight of said chewing gumcomposition.
 8. The chewing gum composition of claim 1, wherein saidwarming agent is selected from the group consisting of vanillyl alcoholn-butylether, vanillyl alcohol n-propylether, vanillyl alcoholisopropylether, vanillyl alcohol isobutylether, vanillyl alcoholisoamylether, vanillyl alcohol n-hexylether, vanillyl alcoholmethylether, vanillyl alcohol ethylether, gingerol, shogaol, paradol,zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin,homocapsaicin, homodihydrocapsaicin, phosphate derivatives of theforegoing, and combinations thereof.
 9. A polymer matrix comprising: agum base and a non-particulate matrix comprising pectin and a dispersionof warming agent therein; wherein said warming agent is selected fromthe group consisting of vanillyl alcohol n-butylether, vanillyl alcoholn-propylether, vanillyl alcohol isopropylether, vanillyl alcoholisobutylether, vanillyl alcohol isoamylether, vanillyl alcoholn-hexylether, vanillyl alcohol methylether, vanillyl alcohol ethylether,gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin,nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, phosphatederivatives of the foregoing, and combinations thereof; wherein thedispersion allows potential chemical and physical interactions betweensaid pectin and said warming agent, wherein said pectin is present in anamount of about 0.2% to about 0.4% by weight of said polymer matrix andwherein said amount of pectin is sufficient to extend an aftertastesensation of said warming agent for about one to three minutes aftersaid composition is consumed.
 10. A polymer matrix comprising: a swollenfood grade polymer comprising pectin in an amount of about 0.2 to about0.4% by weight of said polymer matrix; wherein a warming agent and saidpectin are dispersed throughout a gum base such that upon consumption ofsaid polymer matrix, said pectin and said warming agent interactchemically and/or physically to permit controlled release of saidwarming agent from said polymer matrix; wherein said amount of pectin issufficient to extend an aftertaste sensation of said warming agent forabout one to three minutes after said polymer matrix is consumed. 11.The polymer matrix of claim 10, further comprising a flavor in an amountof about 0.2 to about 5% by weight of said polymer matrix.
 12. Thepolymer matrix of claim 10, wherein said warming agent is present in anamount of about 0.001% to about 10% by weight of said polymer matrix.13. The polymer matrix of claim 10, wherein said warming agent ispresent in an amount of about 0.001% to about 5% by weight of saidpolymer matrix.
 14. The polymer matrix of claim 10, wherein said warmingagent is selected from the group consisting of vanillyl alcoholn-butylether, vanillyl alcohol n-propylether, vanillyl alcoholisopropylether, vanillyl alcohol isobutylether, vanillyl alcoholisoamylether, vanillyl alcohol n-hexylether, vanillyl alcoholmethylether, vanillyl alcohol ethylether, gingerol, shogaol, paradol,zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin,homocapsaicin, homodihydrocapsaicin, phosphate derivatives of theforegoing, and combinations thereof.
 15. A method of preparing a chewinggum which imparts a controlled release warming sensation to the mouthand throat of a mammal, comprising the steps of: dispersing a warmingagent into a polymer to form a non-particulate matrix; admixing achewing gum base with said non-particulate matrix to form a pliablemixture; and forming said pliable mixture into a chewing gum.